Red Chile-Crusted Filet Mignon with Wild Mushroom-Ancho Chile Sauce

  • Active Time 15m
  • Total Time 15m

Makes 4 servings.

This rich, chunky dish is kind of like the old steak au poivre. Serve it with the rich, chunky mushroom sauce.


  • 6 New Mexico red chiles
  • 1 tablespoon black peppercorns
  • 4 tablespoons oil
  • 4 filet mignon steaks (about 8 ounces each)

Companion recipe: Ancho Puree Wild Mushroom Ancho Chile Sauce


Preheat the oven to 300 degrees F.

Spread out the chiles on a baking sheet and roast for about 30 seconds. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. In a coffee grinder, grind the peppercorns to about the same consistency as the chiles. Mix the two and reserve in a pie pan.

In a large sauté pan over high heat, heat the oil until it begins to smoke. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down, for one minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3-4 minutes more, until done to your liking.

Serve with mushroom sauce. Spoon a little sauce over each steak and pass the rest in a bowl.

Recipe reprinted by permission of Life. All rights reserved.

RecID 3283

nutrition information per serving

514 calories; 32g total fat; 141mg cholesterol; 128mg sodium; 7g carbohydrates; 1g fiber; 49g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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